White fish in coconut curry
4 servings
20 minutes
White fish in coconut curry is a dish that combines the tender texture of sea fish with the rich aroma of coconut and spices. Its roots trace back to the exotic cuisines of Southeast Asia but are adapted for European tastes. Baked or stewed fish gains delightful juiciness, while the combination of cumin, fennel, and turmeric adds spicy notes. Fresh cilantro and a hint of lemon juice add special charm to the dish. This curry pairs perfectly with rice, creating a harmonious balance of flavors and textures. The culinary magic of coconut makes the fish especially tender and fragrant, turning it into a true gastronomic find. A great choice for dinner that offers comfort and enjoyment!
1
Cut the white fish fillet crosswise into thick slices so that it doesn't fall apart during cooking. Drizzle with lemon juice (1 tbsp).
- White fish: 650 g
- Lemon juice: 2 tablespoons
2
I tried two cooking options: on the stove and in the oven (breaded). If you bake in the oven and your fish is small (for example, red perch fillet), you don't need to cut it.
3
Toast cumin, coconut flakes, and fennel in a dry pan until golden and fragrant. Fennel can be omitted if unavailable. Blend the mixture in a blender.
- Caraway: 1 teaspoon
- Coconut flakes: 0.5 glass
- Fennel: 0.5 teaspoon
4
Crush garlic, 2 cm ginger root, chili (to taste, I used 0.5 tsp), and chopped onion into a paste (can be done in a blender), add the resulting coconut powder, turmeric, and 1 tbsp of lemon juice.
- Garlic: 2 cloves
- Ginger: 1 tablespoon
- Chili pepper: to taste
- Onion: 1 piece
- Turmeric: 0.8 teaspoon
- Lemon juice: 2 tablespoons
5
Fry the mixture in butter, stirring.
- Butter: 2 tablespoons
6
Next are our two options: (1) either remove the mixture from the heat, dip the fish pieces in egg, coat them in the mixture like breadcrumbs, and bake in the oven at 180 degrees until the fish is cooked, sprinkling with finely chopped cilantro when serving. This is a convenient method when there is a risk that thawed fish may fall apart into fibers, which, however, will not affect the excellent taste of the result)).
- White fish: 650 g
- Coriander: 2 tablespoons
7
Pour water into the frying mixture, bring to a boil and simmer on low heat for 6 minutes. Add the fish and half of the cilantro, cook for about 6-8 minutes or until the fish is done, sprinkle with cilantro when serving.
- Water: 120 ml
- White fish: 650 g
- Coriander: 2 tablespoons
8
The fish turns out very, very tasty and low-fat! It can be served with rice — the traditional option, or with vegetables.